Do you often bake pies?Most modern housewives will only shrug their shoulders: where to take the time, because the yeast dough is so long to cook. Do you eat pies here when you come running from work and think about how to feed your family sooner!
But not everything is so sad!There are recipes on which yeast dough for pies can be cooked very quickly. And the quality of baked products is not reflected, pies will turn out to be delicate, tasty and long lasting their freshness.
Filling for these pies can serve everything,that your heart desires. From ordinary mashed potatoes to jam or jam. And the filling is better to prepare in advance, as our yeast dough for pies will be ready quickly enough.
We need a small bagquick-dissolving yeast, half a glass of milk, two (four slices can be added) spoons of sugar, about four glasses of flour, two eggs, a little salt and two-thirds of a glass of vegetable oil. If you take the proposed number of products, then you will get about twenty pies.
So, cooking yeast dough for piesstart with kneading opary. To do this, mix the yeast, six tablespoons of flour and sugar. And the milk is warmed up, so that it becomes warm, and begin to pour in a mixture of dry foods, stirring so that there are no lumps. As a result, we will get a dough that resembles fatty yogurt by its density.
By the way, such yeast dough for pies cancook and using fresh yeast. However, in this case, more time is needed to prepare the test. When using fresh yeast, the opara is prepared differently. First you need to stir the tremors in warm milk, and then add sugar and flour.
We cover the dishes with the lid and put it in a warm place for fifteen minutes. When using fresh yeast for proofing the spoons will take about half an hour.
Now you can start mixing the dough. To make everything happen as quickly as possible, it is convenient to use a mixer with special nozzles, but you can, of course, knead the dough and hands.
So, beat up two eggs (not until foam, but just beforehomogeneous mass), pour them into the spoon and begin to knead the dough, pouring three glasses of flour. During the mixing in the dough, you should pour in the oil. The mixed yeast dough for pies should not be steep (as, for example, dumplings), but it should not stick to hands. With a mixer, this dough can be kneaded for five to seven minutes, but manual kneading does not take much time.
The list of ingredients indicates that the flour is neededthree to four glasses, this inaccuracy is due to the fact that flour is of different quality. Therefore, three glasses can be dipped safely, and the fourth can be added as needed, if the dough is not thick enough.
So, the dough is ready.If we knead it on dry yeast, then it can be immediately cut into pies. When using fresh yeast dough should be put to proof in a warm place for about thirty minutes.
When cutting pies, it is better not to add to the doughadditional amount of flour. And to roll flat cakes was more convenient, you need to smear a little bit of vegetable oil with a hand and a tool (rolling pin and board). In this case, the dough will not stick.
Ready pies spread on a baking tray and giveThey stand for about twenty minutes, covered with a napkin on top, so that the dough does not become airborne. While the pies are on a proofing, we light the oven so it warms up to a temperature of 200 degrees. And in the bowl we'll take one egg, which we use to lubricate the upper part of the risen pies.
Send the distilled and smeared egg patties into the oven and bake until they blush. Typically, the baking time is about twenty to twenty-five minutes.
Even faster can be prepared yeast dough forfried pies, because in this case there is no need to put a spoon. Take a half cup of milk, two tablespoons of sugar, a little salt, a hundred grams of vegetable oil, 40 grams of fresh or a bag of dry yeast and about three glasses of flour.
We dissolve in warm milk yeast, pour in theresugar and salt and pour in the oil. Now start pouring the flour, kneading the dough. Mesim first in a bowl, then on a table. We put the finished dough into a bag and put it into a pan filled with cold water. Twenty minutes later you can start to make pies with any filling and, after a ten-minute proofing, fry them in a pan.
As you can see, so that the house smells of pies, it is not necessary to spend a lot of time, everything can be done and in a hurry.
